Pumpkin Curry with Chicken and Cauliflower

I had plans with some coworkers a month of two ago to make brunch at one of their houses. I promised to bring this pumpkin pecan pancake mix that I’d seen on the Williams-Sonoma website. While picking that up, I saw a pumpkin curry curry sauce that I found intriguing. They happened to be having a 20% sale for all of their fall flavors, so I bought it.

When I opened it, I was worried that it would be a bit sweet based off of the smell, but the sauce ended up having a really nice heat to it. The recipes that’s provided on the back really only called for chicken, but I didn’t follow that (whhaaaat?). Below’s what I did. I don’t have a picture for this one, so you’ll have to use your imagination.

Ingredients

• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 1 cup chicken, cut into small pieces
• 2 cups cauliflower (one whole cauliflower), chopped
• ¾ cup rice (I originally used 1 cup and thought there was way too much rice)

 Instructions

1. Cook rice in a rice cooker (or however you usually cook your rice).
2. Heat the olive oil over medium high heat. Add the onion
3. Once the onion is translucent, add the chicken and begin to brown.
4. Once most of the chicken is brown on all sides, add the cauliflower. Cook for about 5 minutes.
5. Add the curry sauce and simmer for half an hour.
6. Add the rice to the pot, if you want to mix everything, and simmer for another 15 minutes.

I served us a very green salad on the side to brighten up our dinner. Also, I didn’t have any on hand at the time, but I think adding some chives on top would have been lovely.